Plantain Burrito Bowls

This recipe is brought to you by our vegan friend @mamaeatsplants who is great at creating satisfying meals the whole family will love! She says don’t be put off by the number of components here - it all comes together rather quickly and easily! The plantains are also excellent on their own with a scoop of ice cream and some toasted coconut!

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Ingredients

For the rice:

  • 1T oil

  • 1/2 a medium onion, diced

  • 3 cloves garlic, minced

  • 1/2t salt

  • 1t ground cumin

  • 1 tomato, diced

  • 1.5c brown rice

  • 1/2c frozen peas

  • 1/2c frozen corn

For the plantains:

  • 2 plantains, peeled and sliced on the diagonal into 1/4 inch thick pieces

  • 1T coconut oil

For the beans:

  • 2 cans black beans

  • 1t ground cumin

  • 1/2t smoked paprika

  • 1/2t dried oregano

  • Juice of 1/2 lime

For the pico de gallo:

  • 2 large tomatoes, chopped

  • juice of 1 lime

  • 1/4t salt

  • 1 small jalapeño chile, chopped

  • 1/4c cilantro, chopped

  • 1/2 medium onion, chopped

Method

For the rice:

 

  • Heat oil in pan and add in the onion.  Cook, stirring occasionally, until onion is translucent, about 5 minutes.  
  • Add in the garlic, salt, and cumin and stir quickly until fragrant, about 30 seconds.  Add in tomato and stir, cooking about 2 minutes.  
  • Add in the rice and 2.5c water and stir.  Bring to a boil, then cover and turn down the heat.  Let cook 25 minutes, then open lid and add the frozen corn and peas on top without stirring, replace lid, and cook another 5 minutes.  
  • Remove from heat and stir to fluff, replace lid and let it sit while you prepare the other components.

 

For the beans:

  • Preheat the oven to 400 degrees.  
  • Place plantains on a baking sheet lined with parchment paper and drizzle the oil on top.  Sprinkle with salt.  
  • Place in oven and bake 10-15 minutes, or until caramelized and brown in spots.  Keep checking them as they are prone to burn quickly due to the natural sugars.
  • Place beans in a pot with the cumin, paprika and oregano, and heat them over medium low until warmed through.  Remove from heat and stir in the lime juice.

For the pico de gallo:

  • Mix all pico ingredients in a bowl until combined.
  • Lastly, assemble all components in a bowl.  Serve with corn tortillas, lime wedges and guacamole.
DEEPAK RAVINDRAN